Nationally acclaimed and locally beloved, Hominy Grill is widely renowned for superb preparation and presentation of classic regional specialties prepared from fresh local ingredients. The New York Times says, “The basics are so well done here that you realize how poorly they're often done elsewhere. Biscuits, eggs, cornbread, grits and salads are not only enlivened by the freshest ingredients, they're sparked with touches like ginger in the cole slaw and fried green tomatoes in the BLT's”. Hominy Grill serves breakfast, lunch, and dinner and weekend brunch. On the weekend the line can be quite long, but trust us it’s worth the wait!

The Wreck is a delightfully unpretentious restaurant located in a former bait locker overlooking Shem Creek; for lowcountry seafood, it's a treasure. A meal at The Wreck begins with a bowl of boiled peanuts. If all you know are ordinary peanuts, these are a revelation. The nuts inside the shell are soft enough to be a good reminder that peanuts are in fact not nuts, but legumes. The she-crab soup and the fried shrimp are especially good. The Wreck has never bothered to put up a sign; everyone just knows where it is. If you are visiting and not familiar to the area, please contact us and we will give you directions to the freshest fried shrimp around.

(843) 886-4079

So good, it was written up when the NY Times came to town. Basic ingredients prepared flawlessly. Located in the beach town of Isle of Palms just 20 miles from downtown Charleston, join the yawning-and-stretching crowd at this snug yellow house with a screened dining porch. Try the Blue Plate Special with a Caesar Salad, for Sunday brunch, but grab a paper and sit down to wait - it might take a while to get a table. There are over 20 different kinds of hot sauce; grits, biscuits, waffles, pancakes and superb eggs Benedict.

McCrady’s is located in the heart of the historic French Quarter District in Charleston’s first tavern, built in 1778. Although the building is a National Historic Landmark and is loaded with history, it feels thoroughly modern. With dazzling flavors, exceptional wines and unparalleled service, McCrady’s has never disappointed - it just keeps getting better.

With the recent addition this past April of Sean Brock as it’s highly acclaimed Executive Chef, McCrady's has become ground zero for the next wave of new, innovative food in South Carolina.

The best steaks and chops in town.

You may have to look a bit for this one, but it's worth the search. In less than a year, this four-diamond restaurant has attracted devoted regulars. Chef Patrick Owens creates such a terrific appetizer selection that it's hard to choose. The wait staff is attentive and extremely knowledgeable.